"Traditional Thanjavur Meen Varuval Recipe |Easy Fish Fry Recipe Tamil"

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When we think of Thanjavur, what comes to mind are its majestic temples, culture, music, and paintings. But just as important is the region’s culinary heritage. Among its traditional delights, one standout is the “Thanjavur Fish Fry.”

Made with an aromatic paste of ginger, garlic, shallots, green chilies, coriander leaves, curry leaves, and a blend of spices, this dish captures the essence of Thanjavur cuisine. Once marinated and fried, the fragrance that fills your home will transport you straight to this historic land. This fish fry pairs perfectly with rice, sambar, or rasam, and once you’ve tasted it, it’s impossible to forget.

This isn’t just any fish fry—it’s a signature of Thanjavur!

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Preparation Time

30–40 minutes

Serve

6–7 people

Shallots – 5
Garlic – 10 cloves
Ginger – small piece
Tomato – 1
Green chili – 1
Coriander leaves – a handful
Curry leaves – a few sprigs
Grated coconut – as needed
Fish pieces – 10 large pieces
Red chili powder – 1 tbsp
Turmeric powder – ½ tbsp
Oil – 100 g
Black pepper – 1 tsp

First, in a mixer, grind together shallots, garlic, ginger, tomato, green chili, coriander, curry leaves, fennel seeds, pepper, and grated coconut into a fine paste.
Separately, mix chili powder, turmeric powder, and salt with a little water to form a smooth spice mix.
Wash the fish pieces thoroughly and coat them with both the freshly ground paste and the spice mix. Let it marinate for an hour.
Then heat a wide pan with a generous amount of oil and shallow fry the fish pieces on medium heat. Turn them gently to avoid breaking. Add some curry leaves while frying for extra flavor.
Your delicious Thanjavur Fish Fry is ready! The aroma alone will make your mouth water—get ready to serve and enjoy!

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Thanjavur Fish Fry isn’t just another fish recipe—it’s an elegant dish that can elevate any meal to a feast. Its irresistible aroma and unforgettable taste make it a timeless treasure from Tamil cuisine. If you’ve tried it before, you’ll be drawn back to it again. If not—now’s the time to experience this culinary gem!

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